Hello dear community members,
As you can imagine, our little CSA business has tripled in the past two weeks. Providing the freshest, local organic produce to you keeps my heart full. We our doing our best to make sure every order is filled as we adapt to logistical and staffing challenges. Please note that I am packing and delivering on Wednesdays, so won’t be available to answer questions that day. I come straight home to my two little boys, a bunch of brand new baby chicks and wake up to another round of deliveries on Thursday. I will respond as soon as I am able.
In response to the overwhelming home delivery requests which we are unable to accommodate, we are thrilled to offer a new pick-up site at Third Window Brewing Co. on the Eastside. They are offering curb side delivery from their fridge, as well as their own craft beer.
Lastly, please make sure to collapse your boxes whether you are coming to the farm, receiving home delivery or picking up at one of our locations. It helps us expedite, plus they are easier to store! If you’re unsure of how to flatten your box, see our Instagram video story @somethinggoodorganics.
Stay healthy and safe!
CSA Contains:
CARROTS
SUGAR SNAP PEAS
TANGERINES
RED LEAF LETTUCE
CAULIFLOWER from SUNRISE ORGANICS
GARNET YAMS from QUAIL H. FARMS
ITALIAN PARSLEY
LEEKS
CELERY
LACINATO KALE
BIG BOX ADD: RED BEETS, CARROTS, ROMAINE LETTUCE, SUGAR SNAP PEAS, BUNCHED SPINACH
LETTUCE OF THE WEEK: RED BUTTER
FRUIT EXPANSION: FUJI APPLES N TANGERINES (not so patiently waiting on berries….promise they are around the corner!)
JUICE FEAST:
CARROTS
FUJI APPLES from CUYAMA ORCHARDS
ROMAINE LETTUCE
CELERY
LACINATO KALE
RED BEETS
CILANTRO
BUNCHED SPINACH
FENNEL
Quinoa Salad with Kale, Sweet Potato & Maple Tahini Dressing
Ingredients:
1 cup quinoa, rinsed and drained
1 medium sweet potato, peeled and cut into cubes (4 cups)
Olive oil
Salt
1/4 teaspoon black pepper
4 cups chopped kale, I used curly kale
1/2 teaspoon lemon juice
1/3 cup chopped toasted walnuts
1/3 cup dried cranberries
MAPLE TAHINI DRESSING:
1/2 cup plus 2 tablespoons tahini
1/4 cup water
2 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
1 teaspoon salt
1/4 teaspoon black pepper
(Find the full recipe and inspiration here at She Likes Food)
Dairy-Free Cream of Mushroom Soup (Vegan, Paleo)
Ingredients:
10–15 g (about 0.5 oz) dried porcini mushrooms
2 tablespoons olive oil
1 large leek, pale part diced (make sure to rinse the leek well)
1 celery stick, finely diced
3 garlic cloves, diced
10 sprigs of fresh thyme, leaves only (dried thyme can be used as well, about 1 tablespoon)
15 whole Crimini/Swiss brown mushrooms, roughly diced
1 medium sweet potato (I used the purple skin with white flesh sweet potato), peeled and diced
3 cups good quality vegetable stock
1 tablespoon Tamari wheat-free soy sauce
1/2 teaspoon Dijon mustard or yellow mustard
2 bay leaves
1/2 teaspoon black pepper
1 teaspoon lemon zest
1.5 tablespoons lemon juice
3 tablespoons cashew butter or almond butter (unwsweetened)
For garnish: 4-5 button mushrooms sliced and pan-fried, fresh sprigs of thyme, black pepper
(Find the full recipe and directions here at Irena Macari)
Spring Frittata with Leeks, Asparagus and Sweet Potato
(You can sub any veggies for asparagus! Try some diced up kale)
Ingredients:
EGGS
10 large eggs (organic, pasture-raised when possible)
1/3 cup dairy-free milk (we prefer unsweetened plain almond milk)
1/2 tsp each sea salt and black pepper
VEGGIES
2 Tbsp avocado oil (or other neutral oil with high smoke point, such as refined coconut)
1 small sweet potato, cubed (skin on // ~ 1 ½ cups potato as recipe is written)
1 cup sliced leek or shallot
1 cup trimmed and chopped asparagus
1/4 cup chopped dill (or sub 1/2 this amount in dried dill // or use other herb of choice)
1/4 cup macadamia nut cheese
(Find the full recipe and directions here at The Minimalist Baker)
Roasted Cauliflower Kale Salad with Dried Cherries, Walnuts, and Feta
(Don’t go out to the store just for a few ingredients. If you don’t have all these ingredients, play around with it and make it your own.)
Ingredients:
For the salad
1 head cauliflower, cut into small florets
1 tablespoon olive oil
1 bunch kale, de-stemmed and chopped
1/4 of a small red onion, thinly sliced
1/3 cup dried tart cherries
1/2 cup walnuts, toasted and chopped (I toast mine in a dry skillet for several minutes over medium/low heat)
1/3 cup crumbled feta cheese
salt and pepper to taste
For the dressing
juice of 1 lemon
1 teaspoon dijon mustard
1 teaspoon honey
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
(Find the full recipe and directions here at Spices in my DNA)